Wednesday, October 14, 2009

Review + Slideshow: Taste by Niche

Posted By on Wed, Oct 14, 2009 at 10:15 AM

The crew, starting in front, going clockwise, owner/chef Gerard Craft, chef de cuisine Adam Altnether, mixologist Ted Kilgore, cook Nick Blue, pastry chef Mathew Rice and sous chef James Peisker. See a slideshow of photos from Taste by Niche. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • The crew, starting in front, going clockwise, owner/chef Gerard Craft, chef de cuisine Adam Altnether, mixologist Ted Kilgore, cook Nick Blue, pastry chef Mathew Rice and sous chef James Peisker. See a slideshow of photos from Taste by Niche.
My review of Taste by Niche (1831 Sidney Street; website) is now available online. After the jump, pictures from Jennifer Silverberg of the interior, the food and the cocktails.
Taste is an intimate space with one long table and a bar, where they opted for school stools to match the pig themed chalkboard. It is open until 12:30 am with offerings of small plates, sweets and cocktails galore. See a slideshow of photos from Taste by Niche. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • Taste is an intimate space with one long table and a bar, where they opted for school stools to match the pig themed chalkboard. It is open until 12:30 am with offerings of small plates, sweets and cocktails galore. See a slideshow of photos from Taste by Niche.
The table settings at Taste are simple and lovely. Linen striped napkins on a rustic wood table. See a slideshow of photos from Taste by Niche. - PHOTO: JENNIFER SILVERBERG
The charcuterie small plate is heart salami, Hungarian salami, saddle ham and saucisson sec -- all house-made with meat from supplied from Farrar Farms in Frohna, Missouri and served with mustard and pickle. See a slideshow of photos from Taste by Niche. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • The charcuterie small plate is heart salami, Hungarian salami, saddle ham and saucisson sec -- all house-made with meat from supplied from Farrar Farms in Frohna, Missouri and served with mustard and pickle. See a slideshow of photos from Taste by Niche.
The ricotta and pickled beet small plate with ricotta made in-house from raw milk supplied by Greenwood Farms in Newburg, Missouri. The beets, arugula and thyme are sourced from St. Isidore Farms (pickling done in-house) in Moscow, Mills, Missouri. See a slideshow of photos from Taste by Niche. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • The ricotta and pickled beet small plate with ricotta made in-house from raw milk supplied by Greenwood Farms in Newburg, Missouri. The beets, arugula and thyme are sourced from St. Isidore Farms (pickling done in-house) in Moscow, Mills, Missouri. See a slideshow of photos from Taste by Niche.

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